Nancy Singleton Hachisu

Japanese Farm Food (Andrews McMeel, Sept 2012), praised in The New York Times, London Times, and LA Times, and translated into French, Dutch, and Japanese.

Preserving the Japanese Way(Andrews McMeel, August 2015), shortlisted for The Art of Eating Prize, a James Beard Award, and a Gourmand Best of World Award.

Japan: The Cookbook (Phaidon, April 2018). Italian and German translations, Fall 2018.

ナンシーさんの台所事情 (Nancy-san’s Working Kitchen, Wani Books, Nov 2017).

Food Artisans ofJapan (Hardie Grant, Sept 2018).

Native Californian, Stanford graduate living in her husband's family farmhouse in rural Saitama since 1988.

Hachisu appears frequently in Japanese print and television media, including episodes on NHK, TBS, and Fuji TV that document Hachisu's preserving and farm food life as well as her visits to artisanal producers in more remote areas of Japan to document Japan’s disappearing food traditions.